CHEN'S CHINA KING

Name: CHEN'S CHINA KING
Address: 10439 ULMERTON RD, LARGO, FL, 33771, US
Rating: 31.6

10439 ULMERTON RD, LARGO, FL 33771

License #6217766

🥡 Chinese ℹ️

31.6 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 16 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHEN'S CHINA KING in LARGO currently holds an InspectFL Health Score of 31.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 92 total violations — 13 critical, 16 major, 63 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2024

The latest inspection on September 24, 2026 shows 16 observation rows: no critical rows, 3 major, and 13 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

CHEN'S CHINA KING has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment- between prep table and wall . Manager placed knives in dish washing area
[13-03-4] Employees with no hair restraint while engaging in food preparation at the cook line
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl with no handle used to scoop raw beef in reach in cooler opposite woks - non handled container in bulk salt and dry rice in back food storage area opposite walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the dishwashing area ,Manager put paper towels at hand wash sinks
[31B-03-4] No soap provided at handwash sink dishwashing area . Reviewed with the manager hand wash sinks must be stocked at all times . Manager put soap at hand wash sinks used
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels in the dishwashing area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee cigarettes and lighter on top of bulk salt in back kitchen near back exit
[08B-38-4] Food ( containers of soy sauce) stored on floor in walk in cooler - containers of cut beef on the floor in food preparation area
[08B-12-5] Stored food ( raw chicken, shrimp, cut broccoli , coated chicken ) not covered in walk in cooler
[08B-63-4] Unpackaged food (tray of uncovered egg rolls, bags of meats ) in an unprotected holding unit ( freezers) in a customer/nonsecure area in path of hallway to restroom
[02D-01-5] Working containers of food removed from original container not identified by common name. U,k containers of salt in food preparation and food storage areas not labeled
[08B-60-4] Unpackaged food ( tray of uncovered egg rolls) not protected from environmental sources of contamination during preparation in the dining area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled walk in cooler shelves - soiled outer surface of large bulk food containers - heavily soiled sides of cooking equipment -heavily soiled faucets at triple sink -soiled outer surface of microwave on shelf at cook line - soiled outer surface of rice cooker - soiled freezer gaskets in cook line area
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. De Guang Chen SafeStaff certificate dated 4/29/23 expired 4/26/26 no other certificates .
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[32-07-5] Bathroom facility not clean-Soiled hand wash sink, soiled toilet and soiled inside door handle

Disposition: Met Inspection Standards
[12B-02-4] Employee drinking from coffee cup on cooks line in a food preparation. Reviewed with manager.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Multiple five gallon containers stored on floor in walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled fan guards in walk-in cooler.
[35B-09-4] Screen in rear exit door torn/in poor repair.
[08B-12-5] Stored food not covered. Container of raw chicken, and cut vegetables in walk-in cooler not covered.
[08B-63-4] Unpackaged food in an unprotected freezer in a customer/nonsecure area in path to the customer restrooms.
[22-16-4] Walk-in cooler interior have accumulation of soil residues.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter kitchen through rear door and begin engaging in food preparation, cooking vegetables, and touching clean utensils without first washing hands. Discussed with operator proper hand-hygiene techniques.
[14-15-4] Nonfood-grade container mainstay washing tub used for food storage of raw chicken- direct contact with food. Located in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From rice cooker on cooks line. Operator turned heat temperature up on rice cooker. Rechecked temp a. cooked fried rice (101F - Hot Holding) 159f
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to store metal pans inside bowl. Employee removed pans.
[31B-03-4] No soap provided at handwash sink near front counter. Operator provided soap at hand wash sink.

Disposition: Met Inspection Standards
[08B-48-4] Employee preparing green beans on customer pick up counter section of dining area. Customers touching same counter as employee preparing food. Employee preparing green beans with in dining room.
[08B-38-4] Food stored on floor. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Glass reach in cooler at cook line shelves soiled.
[08B-12-5] Stored food not covered. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved. Inside walk in cooler A. Raw chicken B. Raw onions C. Cut lefty greens Manager put lids on all.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Cooked chicken nuggets thawing under prep table next to three compartment sink on sheet pans.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepared washed green beans on front pick up counter. Educated employee. Threw away green beans.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef on sheet pan over raw octopus on sheet pan in white freezer near dinner room.manager moved.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 10 lbs of washed green beans being prepared In dining room with bare hands. Manager threw away.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large gray tubes with raw beef stored uncovered on floor next to cook line and three compartment sink. Manager moved to walk in cooler. Temperature of 54 degrees Fahrenheit.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Hand delivered handout

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used as scoop in container of salt in kitchen next to rice cooker. Bowl without handle stored in container of flour on bottom shelf of prep table in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on top of reach-in cooler and in three-compartment sink.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf above mop sink. a. Two #10 cans of water chestnuts are dented at seams.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee container of rice stored on steam baine next to open pans of soup. Employee bowl of noodles and plate of beef stored in stand-alone refrigerator in kitchen not segregated from food served to the public.
[13-03-4] Employees with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Two 5 gallon buckets of soy sauce stored on floor near walk-in cooler. Brown sauce stored on floor near walk-in cooler. Five containers of cooking oil stored on floor on cook line. Cooked whole chickens stored in large tub on floor near rear exit door in kitchen. Container of salt on floor in kitchen. Operator placed chicken and brown sauce on pallets.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Meat cleavers stored between prep table and wall in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago soiled on bottom shelf of steam table on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink next to three-compartment sink soiled debris buildup.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Stand-alone refrigerator interior soiled.
[08B-12-5] Stored food not covered. Walk-in cooler a. Cut cabbage in container b. 6 containers of cooked chicken c. Container of diced and sliced onions d. Container of cooked pork e. Pan of cooked shrimp f. Container and bucket of raw chicken g. Pan of raw shrimp Stand-alone freezer located in hall a. Sheet pan of chicken b. Pork egg rolls c. Container of raw beef
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and cornstarch in containers stored on bottom shelf of prep table, removed from original packaging, not labeled. Container of seasoning stored on shelf above reach-in cooler not identified by common name. Salt stored in a soy sauce container in kitchen not labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. Dry-storage shelf above mop sink. a. Two #10 cans of water chestnuts are dented at seams.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen area, perform cash register task, then return to kitchen and bare hand touched raw vegetables without washing hands. Employee cooked vegetables to 171f. Discussed with employee proper hand-hygiene procedures.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of raid stored on shelf at front counter is labeled for household use.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Uncovered raw chicken stored over open box of pork egg rolls and raw beef in stand-alone refrigerator located near restrooms.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form HR 5030-104
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can openers stored inside metal can on prep table, used more than 4 hours ago
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink next to three-compartment sink has pan stored in bowl.
[11-26-1] No proof provided that two recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form HR 5030-903.
[31B-03-4] No soap provided at handwash sink located at front counter.